High Priority Food Temperature
Food out of temperature
High Priority Other
Foods handled with minimum contact
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Other
Personnel with infections restricted
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service articles not re-used
High Priority Sanitation
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand-soap, disposable towels or hand drying devices, tissue, covered waste receptacles
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry
Basic Other
Other conditions sanitary and safe operation